These meatballs? Intergalactic-level delicious 🚀✨

Okay, let’s get one thing straight: everyone loves a good meatball. And these? They’re not just good. They’re “why-didn’t-I-make-a-double-batch” good. Juicy beef (or turkey/chicken — we’re not meat snobs here), spicy chorizo, a pop of ginger, and a little carrot magic. It’s like your favorite comfort food got a funky fresh remix.

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Servings 0

Ingredients

• 1 lb ground free-range beef
• ¼ cup Mexican-style chorizo
• ¼ cup ground golden flaxseed meal
• 2 egg whites
• 1 tsp ground ginger
• ¼ cup finely grated carrot
• 2 garlic cloves (minced)
• 2 tbsp fresh cilantro (chopped)
• 1 tbsp olive oil
• ½ tsp kosher salt
• Black pepper (freshly cracked)
• ½ cup low-sodium bone broth
• Non-stick olive or coconut oil spray

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Instructions

• Line a baking sheet with a silicone baking mat.
• In a large bowl, combine all ingredients except cooking spray and bone broth. Mix with clean hands until well combined.
• Roll into 1½-inch meatballs and place on the prepared sheet. Mist lightly with cooking spray.
• In a large skillet over medium-high heat, brown the meatballs on all sides (about 5 minutes). Add the bone broth, cover, reduce heat to medium, and simmer until cooked through (8–10 minutes). Optional: Broil for 2 minutes for extra browning.
• Plate over mushroom farro risotto or zucchini noodles. Finish with a grating of fresh Parmesan for a "sketti and meatballs" moment.

💡 Bonus Tip:

Freeze half for future you. Future you is gonna send you good vibes.